Ingredients
- 1/4 cup lemon juice
- 4 tablespoons olive oil, divided
- 3 tablespoons white wine
- 1-1/2 teaspoons crushed red pepper flakes
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 medium lemons, halved
- Minced chives
Reviews
Good chicken kabob recipe but I did not find this spicy at all.
Two of us thought the lemon flavor was too mild and two of us thought it was just right...two of us thought it had a nice heat level and two of us thought there wasn't enough (although we usually all like about the same level of heat). LOL! But overall it did have a nice flavor.
How is it that I haven't tried this sooner??? I love, love, love Meyer lemons and use them whenever possible. Unfortunately, I did not have any available for this recipe, so I used regular lemons with great results! I used crushed rosemary - again what I had on hand. I added a splash of tobasco to the marinade because I like some heat with my chicken. The kabobs were tasty and juicy. I recommend testing for doneness after 10 minutes to keep from drying them out.